Make-ahead: Italian Pot Pie With Parmesan Mas

  • on January 6, 2010
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Ingrients & Directions

1 lb Lean ground beef
2 Garlic cloves, minced
2 tb All-purpose flour
1 tb Olive oil
1 sm Onion, chopped
1 1/2 c Canned tomatoes, undrained
1/2 ts Dried basil
1/2 ts Oregano
1 1/2 lb Baking potatoes,
-peel, quarter (=3 large)
1 Egg, beaten
1 c Parmesan, freshly grated
2 tb Fresh parsley, chopped

mix ground beef with half of the garlic, 1/4 ts each salt and pepper
and 2 tb cold water. Gently form into 1-1/2-inch balls. Combine flour
with pinch each salt and pepper. roll meatballs in flour mixture.

In large nonstick skillet, heat half of the olive oil over medium
heat; cook meatballs, a few at a time, until browned all over.
Transfer to plate.

In skillet, heat remaining olive oil over medium heat; cook onion and
remaining garlic for 5 minutes. Stir in tomatoes, basil, oregano and
meatballs; simmer, uncovered and stirring often, for 15 minutes.

Meanwhile, in saucepan, cover potatoes with cold water. Bring to
boil; boil for 20 minutes or until tender. Drain well; mash until
smooth. Stir in egg, 3/4 c of the Parmesan cheese, add salt and
pepper to taste. Stir in parsley.

Spoon meatballs and sauce into an 8-inch square baking dish. Spread
potato mixture over top. Sprinkle with remaining Parmesan.

[Can be prepared ahead, covered and refrigerated for up to 1 day.
Bring to room temperature.]

Bake in 350F 180C oven, covered, for 45 minutes. Uncover; bake for 10
minutes. Broil for 1 minute or until cheese is golden.

4 servings for $7.31 CDN [Mar/95]

Per Serving: 515 calories, 37 g protein, 25 g fat, 35 g carbohydrate,

4 Servings

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